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    Home » All Recipes » Vegetarian Pasta

    Vegan Spinach Artichoke Pasta

    Published: Apr 9, 2022 by Megan · This post may contain affiliate links.

    510 shares
    Jump to Recipe
    pasta with text "vegan spinach artichoke pasta".

    If you are a fan of spinach artichoke dip, then you are going to LOVE this 30-mimute Vegan Spinach Artichoke Pasta with a vegan basil cream sauce! Italian ingredients make this creamy artichoke pasta the best dairy-free & vegan pasta recipe.

    bowl of pasta with spinach artichoke, basil, pine nuts, and two forks swirled in noodles

    *Recipe shared July 2020 and updated April 2022*

    There is something so wonderful about the combination of briny artichokes, robust spinach, and a creamy basil sauce. Like most of my vegan pasta recipes, this vegetarian spinach artichoke pasta recipe is incredibly easy to make and takes only 30 minutes to whip up!

    Ingredients:

    picture of ingredients for spinach artichoke pasta including pasta, artichokes, spinach, basil, salt, pepper, lemon, shallot, garlic, chili flakes, oat milk, and nutritional yeast

    Ingredient notes:

    • Spaghetti: I used Whole wheat spaghetti for this recipe, but you can use any noodle of your choosing including gluten-free pasta to make this vegan artichoke pasta gluten-free.
    • Oat milk: can be substituted 1:1 for any plant-based milk like almond, soy, or coconut.
    • Pine nuts: Can be substituted for pumpkin seeds/pepitas to make this sauce entirely nut-free. Pine nuts give it a more authentic basil pesto flavor, but either way, it's delicious!

    How to make vegan spinach artichoke pasta

    Cook the pasta & chop the veggies

    The first step to making this vegan artichoke pasta is to cook the pasta according to the package instructions. While the pasta is cooking, chop and prep the veggies and make the vegan basil cream sauce!

    Prep the basil cream sauce

    This basil cream sauce is very similar to a vegan pesto in terms of flavor, but it is not as thick as a traditional pesto would be.

    Luckily, making this vegan basil sauce couldn't be easier. Simply add all the ingredients to a blender, and blend until smooth. The sauce will seem a little thin at this point, but don't worry- that's okay!

    Once the sauce gets added to the pan and cooks, the cornstarch plus the starch from the pasta will help to thicken the sauce significantly.

    two pictures of basil cream sauce ingredients in blender and blended into a smooth green sauce

    Cook the vegetables

    Add the minced garlic, chopped shallot, and olive oil to a pan. Turn on the heat and sauté for 5 minutes until the garlic and shallots have become translucent and are beginning to brown.

    Then, add in the strained and rinsed artichoke hearts, chili flakes, salt, and pepper. 

    Since the canned artichokes will be wet, it is important to pat them dry before adding to the pan. Otherwise, the oil will spatter when mixed with water.

    You can chop the artichoke hearts in half or keep them whole for this recipe.  Once the artichokes are in the pan, cook everything for about 5 more minutes.

    three pictures showing onions, shallots, and artichokes getting sauteed

    Next, add the fresh spinach and sauté with the veggies. The pan will seem really full at this point, but the spinach will wilt quite a bit once cooked. Honestly, the spinach only needs about 1-2 minutes of cooking time so don't overcook it!

    two pictures adding spinach to pan and cooking it with artichokes

    Add vegan basil sauce & pasta

    To finish, add in the dairy-free basil cream sauce, cooked whole-wheat spaghetti, and mix everything together. Then, cook the spinach artichoke pasta over low heat for 2-5 more minutes until the sauce starts to thicken.

    *Make sure to cook the sauce until it is thick. The sauce will start out thin and thicken once the cornstarch has been thoroughly heated*

    pouring basil cream sauce from blender into pan with sautéed artichokes, spinach, onion, and garlic

    As a final step, top this vegan spinach artichoke pasta with optional toasted pine nuts. Then, serve and enjoy while still warm!

    bowl of pasta with spinach artichokes pine nuts basil and lemon

    FAQ & Substitutions:

    Is there a good substitute for cornstarch?

    Not really. Unfortunately, a lot of substitutes like arrowroot powder or tapioca starch give cooked sauces more of a "gel" consistency vs. the creamy smooth sauce we are looking for.

    If you are okay with a slightly thinner sauce and can't find cornstarch, you can omit it in this recipe. All the flavors of the basil cream sauce will still be there!

    Can I make spinach artichoke pasta gluten-free?

    Yes! While I choose to make this with whole wheat spaghetti, just sub in any gluten-free pasta 1:1 for an entirely gluten-free dish. The sauce and pasta toppings are all naturally gluten-free.

    How do I store spinach artichoke pasta?

    Leftover pasta can be stored in a closed container in the fridge for 3-4 days or in the freezer for up to 1 month.

    two bowls filled with linguine, basil sauce, artichokes, spinach, and topped with toasted pine nuts and fresh basil

    I truly hope you love this Vegan Spinach Artichoke Pasta with creamy vegan basil sauce. It's one of my go-to Spring pasta recipes, especially since it only takes 30 minutes to whip up. Enjoy!

    -TSG

    More vegan & vegetarian pasta recipes you will love:

    • large pan of orecchiette pasta with truffle mushrooms and fresh thyme.
      Creamy Vegan Truffle Mushroom Pasta
    • plate of pasta with brussel sprouts and lemon wedge with a glass of white wine
      Vegan Brussel Sprout Tahini Pasta
    • cauliflower alfredo pasta with lemon and parsley on top in three bowls
      Vegan Cauliflower Alfredo
    • plate of lemon pasta with peas, leeks, and fresh oregano on top
      Vegan Lemon Butter Pasta with Peas & Leeks

    If you loved this recipe, please leave a 5-star review on the recipe card. I always appreciate your feedback and support! You can also follow along on my Instagram, Facebook, TikTok, and Pinterest, or sign up for our newsletter!

    bowl of linguine with spinach, artichokes, basil, and toasted pine nuts

    Vegan Spinach Artichoke Pasta

    Whole wheat spaghetti gets paired with artichokes, spinach, and a creamy dairy-free basil sauce for the ultimate vegan pasta recipe!
    4.58 from 7 votes
    Print Pin
    Course: Vegetarian Pasta
    Cuisine: Italian
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings: 4 bowls
    Author: Megan Horowitch

    Ingredients 
    US Customary - Metric

    Basil cream sauce:

    • 1 cup oat milk or any plant-based milk, unsweetened
    • 1 ½ cups fresh basil packed
    • 2 Tablespoons pine nuts
    • 2 Tablespoons nutritional yeast
    • 1 Tablespoon lemon juice
    • ½ Tablespoon cornstarch
    • salt & pepper to taste

    Pasta ingredients:

    • 8 ounces dried pasta I used Anna organic whole wheat spaghetti
    • 2 Tablespoons olive oil
    • 2 cloves garlic minced
    • 1 shallot finely chopped
    • 1 cans cooked canned artichoke strained, rinsed, cut in half, and patted dry
    • ½ teaspoon chili flakes
    • salt & pepper to taste season to your preference
    • 5 cups spinach loosely packed
    • 2 Tablespoons toasted pine nuts optional, as a garnish
    • Fresh basil optional, as garnish

    Instructions

    • First, cook the pasta, strain, and set aside. While the pasta is cooking, make the basil cream sauce. Add all the sauce ingredients to a blender or food processor and blend until smooth, about 2 minutes. Set the sauce aside for later.
    • Next, add the olive oil to a pan and turn on the heat. Once the oil is hot, add in the minced garlic and chopped shallot. Sauté 3-5 minutes until translucent and beginning to brown. Then, add in the artichokes and sauté with the onions and garlic for another 5 minutes.
    • Add the spinach to the pan of vegetables, mix in, and cook with the vegetables for an additional 1-2 minutes until the spinach begins to wilt. Then, pour in the basil cream sauce and cooked pasta and cook everything together for another 2-5 minutes until the sauce begins to thicken. *You have to cook the sauce for it to thicken, so please cook until it's thick*.
    • Remove the pasta from the heat, serve, and top with additional toasted pine nuts and fresh basil. Enjoy!

    Notes

    • -Leftovers can be stored in a closed container in the fridge for 1 week or in the freezer for 1 month.
    • There isn't a great substitute for cornstarch, but you could try arrowroot powder or substitute it for 2 tablespoons of flour. 
    • To make this dish gluten-free just substitute the whole wheat spaghetti with gluten-free noodles. 
    • If using fresh artichokes, they must be cooked before using in this recipe.

    Nutrition

    Calories: 418kcal | Carbohydrates: 62g | Protein: 14g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 524mg | Potassium: 547mg | Fiber: 7g | Sugar: 10g | Vitamin A: 4252IU | Vitamin C: 15mg | Calcium: 201mg | Iron: 3mg
    Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!
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    Reader Interactions

    Comments

    1. Sherry says

      January 02, 2022 at 8:03 pm

      5 stars
      Very flavorful, only had one can artichoke so added mushrooms, didn’t have enough spinach so added some kale. Husband requested to have this once a week. Thank you!

      Reply
      • Megan says

        January 03, 2022 at 12:30 am

        Sounds delicious with all those additions!

        Reply
    2. JOYCE M HON says

      July 10, 2021 at 2:29 am

      3 stars
      Maybe the sauce should be thickened on its own before adding to the vegetables?

      Reply
    3. Avery says

      February 06, 2021 at 9:03 pm

      Great dish - creamy, easy sauce! If you're a garlic lover, I'd add another clove or two.

      You list nutritional yeast in the blog but it's not in the recipe. I used 1 tbsp. Is that the right amount? Thanks!

      Reply
      • Megan Horowitch says

        February 06, 2021 at 9:13 pm

        Thanks for catching that, it's 2 Tbsp of nutritional yeast actually but 1 Tbsp also works 🙂 So glad you enjoyed the sauce!

        Reply
    4. Spicy demons (Sofia) says

      January 14, 2021 at 5:17 pm

      This dish was soo delicious! The flavours complemented each other perfectly and the whole family loved it! We will be making it again and again.

      Reply
      • Megan Horowitch says

        January 14, 2021 at 5:47 pm

        Thank you for sharing so happy to hear it!!

        Reply

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    Hi, I'm Megan! I believe eating plant-based food can be enjoyable for everyone. Eating plants doesn't have to be hard and it certainly shouldn't be boring. I am here to help you on your journey to eating food you actually feel good about and to make cooking at home fun again! 

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